Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products

Detalhes bibliográficos
Autor(a) principal: Meftah, Sana
Data de Publicação: 2018
Outros Autores: Abid, Salwa, Dias, Teresa, Rodrigues, Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/9056
Resumo: Processed meat products are of worldwide importance, but they are highly prone to fungal and ochratoxin A (OTA) contamination. In previous studies, several Lactic Acid Bacteria (LAB) and yeasts have been tested as biocontrol agents against P. nordicum growth and OTA production in meat products, with promising results. However, A. westerdijkiae has been poorly studied for this matrix. The aim of this work was to evaluate in vitro the mechanisms underlying the effects of a commercial starter culture and of a meat-native Candida zeylanoides strain on the growth and OTA production of P. nordicum and A. westerdijkiae, by co-culture in ham and sausage-based media under different conditions. In ham medium, C. zeylanoides live cells, cell broth and diffused compounds significantly inhibited OTA production by P. nordicum, but live cells of the starter culture significantly increased it. For A. westerdijkiae strong and significant stimulation was observed by direct contact in both media. In conclusion, ochratoxigenic fungi do not all respond to antagonistic microorganisms in the same way. This study sheds some light on the mechanisms behind the different effects of microorganisms.
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spelling Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat productsBiocontrolFood safetyMycotoxinsPork meat productsProcessed meat products are of worldwide importance, but they are highly prone to fungal and ochratoxin A (OTA) contamination. In previous studies, several Lactic Acid Bacteria (LAB) and yeasts have been tested as biocontrol agents against P. nordicum growth and OTA production in meat products, with promising results. However, A. westerdijkiae has been poorly studied for this matrix. The aim of this work was to evaluate in vitro the mechanisms underlying the effects of a commercial starter culture and of a meat-native Candida zeylanoides strain on the growth and OTA production of P. nordicum and A. westerdijkiae, by co-culture in ham and sausage-based media under different conditions. In ham medium, C. zeylanoides live cells, cell broth and diffused compounds significantly inhibited OTA production by P. nordicum, but live cells of the starter culture significantly increased it. For A. westerdijkiae strong and significant stimulation was observed by direct contact in both media. In conclusion, ochratoxigenic fungi do not all respond to antagonistic microorganisms in the same way. This study sheds some light on the mechanisms behind the different effects of microorganisms.This work was supported by the Foundatiion for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO [UID/AGR/00690/2019].Biblioteca Digital do IPBMeftah, SanaAbid, SalwaDias, TeresaRodrigues, Paula2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/9056engMeftah, Sana; Abid, Salwa; Dias, Teresa; Rodrigues, Paula (2020). Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products. LWT - Food Science and Technology. ISSN 0023-6438. 117, p.0023-643810.1016/j.lwt.2019.108611info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:45:47Zoai:bibliotecadigital.ipb.pt:10198/9056Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:10:47.116392Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products
title Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products
spellingShingle Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products
Meftah, Sana
Biocontrol
Food safety
Mycotoxins
Pork meat products
title_short Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products
title_full Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products
title_fullStr Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products
title_full_unstemmed Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products
title_sort Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products
author Meftah, Sana
author_facet Meftah, Sana
Abid, Salwa
Dias, Teresa
Rodrigues, Paula
author_role author
author2 Abid, Salwa
Dias, Teresa
Rodrigues, Paula
author2_role author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Meftah, Sana
Abid, Salwa
Dias, Teresa
Rodrigues, Paula
dc.subject.por.fl_str_mv Biocontrol
Food safety
Mycotoxins
Pork meat products
topic Biocontrol
Food safety
Mycotoxins
Pork meat products
description Processed meat products are of worldwide importance, but they are highly prone to fungal and ochratoxin A (OTA) contamination. In previous studies, several Lactic Acid Bacteria (LAB) and yeasts have been tested as biocontrol agents against P. nordicum growth and OTA production in meat products, with promising results. However, A. westerdijkiae has been poorly studied for this matrix. The aim of this work was to evaluate in vitro the mechanisms underlying the effects of a commercial starter culture and of a meat-native Candida zeylanoides strain on the growth and OTA production of P. nordicum and A. westerdijkiae, by co-culture in ham and sausage-based media under different conditions. In ham medium, C. zeylanoides live cells, cell broth and diffused compounds significantly inhibited OTA production by P. nordicum, but live cells of the starter culture significantly increased it. For A. westerdijkiae strong and significant stimulation was observed by direct contact in both media. In conclusion, ochratoxigenic fungi do not all respond to antagonistic microorganisms in the same way. This study sheds some light on the mechanisms behind the different effects of microorganisms.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/9056
url http://hdl.handle.net/10198/9056
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Meftah, Sana; Abid, Salwa; Dias, Teresa; Rodrigues, Paula (2020). Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products. LWT - Food Science and Technology. ISSN 0023-6438. 117, p.
0023-6438
10.1016/j.lwt.2019.108611
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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